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Eggs Cocotte, Shinkle

Finely chop three Spanish sweet peppers, place in a frying pan with a teaspoon melted butter, season with a saltspoon salt, and gently fry for five minutes. Evenly divided them in six egg-cocotte dishes, season evenly with half a teaspoon salt and two saltspoons white pepper, and pour a tablespoon fresh cream over the eggs of each dish. Dredge a tablespoon grated Parmesan cheese, equally divided, over them, set in the oven for five minutes, remove and send to the table.